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Creamy Chicken Soup Recipe

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3.8 from 56 reviews

This creamy chicken soup recipe combines tender chicken, fresh vegetables, and a velvety homemade roux-based broth for a comforting and flavorful meal. Finished with shredded Gruyere cheese and fresh parsley, it’s perfect for cozy dinners and serves eight generously.

Ingredients

For the Roux

  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter (¼ stick)
  • 4 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth

For the Soup

  • 2 tbsp unsalted butter (¼ stick)
  • 2 tbsp vegetable oil
  • 6 carrots, peeled and cut into ⅛-inch slices
  • 2 ribs celery, cut into ⅛-inch slices
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 3 cups low-sodium chicken broth
  • ¼ cup dry or semi-dry white wine
  • 3½ cups half-and-half
  • 2 tbsp chicken bouillon granules
  • ½ tsp ground black pepper
  • 2 tbsp minced fresh parsley
  • 3 dried bay leaves
  • 1½ tsp herbs de Provence
  • ½ tsp ground turmeric (optional)
  • ½ tsp ground paprika (optional)
  • ¼ tsp crushed red pepper flakes (optional)
  • 5 cups cooked chicken, cubed or shredded (do not use smoked rotisserie chicken)
  • Freshly shredded Gruyere cheese, for garnish
  • Chopped fresh parsley or dill, for garnish

Instructions

  1. Prepare the Roux: In a medium saucepan, heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter over medium heat. Sprinkle the 4 tablespoons of all-purpose flour over the melted butter and oil mixture. Whisk vigorously until well combined. Continue cooking and whisking occasionally until the roux turns a light golden brown, which will take several minutes.
  2. Add Broth to Roux: Slowly add 1 cup of low-sodium chicken broth to the roux while whisking vigorously to prevent lumps and ensure a smooth mixture. Once fully incorporated and smooth, remove the roux from heat and set aside while preparing the soup base.
  3. Sauté Vegetables: In a large Dutch oven, heat 2 tablespoons unsalted butter and 2 tablespoons vegetable oil over medium-high heat. Add the sliced carrots and celery, sautéing for 5 minutes while stirring occasionally. Add the diced yellow onion and cook for an additional 3 minutes until the onions become translucent. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
  4. Deglaze the Pot: Pour 1 cup of chicken broth slowly into the pot, scraping the bottom with a wooden spoon to loosen any browned bits and deglaze the pan. This adds flavor to the soup base.
  5. Add Remaining Liquids and Roux: Add the remaining 2 cups of chicken broth, ¼ cup dry or semi-dry white wine, and the prepared roux to the pot. Stir thoroughly to combine. Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.
  6. Add Seasonings and Ingredients: Reduce heat to low and add the half-and-half, 2 tablespoons chicken bouillon granules, ground black pepper, minced fresh parsley, dried bay leaves, herbs de Provence, and optional spices: ground turmeric, ground paprika, and crushed red pepper flakes. Stir well to distribute all ingredients evenly.
  7. Simmer the Soup: Allow the soup to simmer uncovered for 15 minutes. Taste and adjust seasonings as needed, adding salt or additional pepper if desired. Continue simmering the soup for another 30 to 45 minutes, stirring occasionally, until the soup thickens to your preferred consistency.
  8. Finish and Serve: Remove and discard the bay leaves. Stir in the cooked chicken, warming it through just before serving. Ladle the soup into bowls and garnish with freshly shredded Gruyere cheese and chopped fresh parsley or dill. Serve immediately with crusty bread for a satisfying meal.

Notes

  • Use low-sodium chicken broth to better control the saltiness of the soup.
  • Do not use smoked rotisserie chicken to avoid overpowering smoky flavors.
  • The optional spices—turmeric, paprika, and crushed red pepper flakes—add depth and mild heat; adjust according to your taste preferences.
  • The roux is key to achieving the soup’s creamy texture—ensure it is cooked to a light golden brown for best flavor.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • For a thicker soup, continue simmering until desired consistency; for thinner soup, add a splash of broth or milk when reheating.

Find it online: https://recipethrive.com/creamy-chicken-soup-recipe/